Main ingredients 🥩
keyjogae gwanja (pen shell adductor)songhwa mushroomminced garlicdooji sauceoyster saucebok choypotato starchsoy sauce
Hwang Jin-sun's Dooji Sauce Keyjogae Gwanja Jjim
A premium seafood dish where tender pen shell adductors are scored, topped with fragrant stir-fried Chinese-style black bean sauce, and steamed briefly.
🙋 Recommended for
- ⭐ Those who want to enjoy a truly tender and luxurious adductor dish, unlike what you'd find at a grilled shellfish restaurant.
- ⭐ Those who want to quickly prepare a Chinese restaurant-style appetizer at home.
- ⭐ Those looking for a seafood recipe that impresses both visually and in flavor, perfect for entertaining guests.
Ingredients needed 🛒2 servings
- keyjogae gwanja (pen shell adductor) 2 pieces
- songhwa mushroom 1
- minced garlic 1 tbsp
- dooji sauce 1 tbsp
- oyster sauce 1.5 tbsp
- bok choy 3 heads
- starch slurry a little
- soy sauce a little
- cooking oil a little
- broth (or water) a little
Recipe 🍳
- Finely chop the songhwa mushroom to use as a topping, and prepare the minced garlic.
- Halve the bok choy and trim the ends neatly.
- Remove the tough membrane from the edges of the pen shell adductors, then score them deeply in a crosshatch pattern so that heat penetrates well inside.
- Heat cooking oil in a pan and briefly stir-fry the minced garlic, chopped songhwa mushroom, and dooji sauce until fragrant.
- To the stir-fried ingredients, add a little oyster sauce and a splash of broth (or water), simmering to create a slightly reduced sauce.
- Spread the prepared dooji sauce evenly over the scored adductors, then place them in a steamer over high heat for 2 minutes. Turn off the heat and let them rest in the residual steam for 1 minute.
- Blanch the bok choy briefly in boiling water with a little salt and seasoning, then drain and quickly toss in a pan with a hint of oil before arranging on a serving plate.
- Combine the steaming juices with a little soy sauce, oyster sauce, and starch slurry, then bring to a gentle boil to create a glossy sauce. Pour this over the adductors and bok choy to finish.
- Remove the tough membrane from the adductors and score them; prepare the mushroom and bok choy.
- Stir-fry garlic, mushroom, and dooji sauce to make the topping, spread it over the adductors, and steam for 3 minutes.
- Plate the blanched bok choy and cooked adductors, then make a sauce from the remaining juices and pour it over.
Cooking tips 💡
- Overheating the adductors makes them tough, so it's crucial to stick to the timing: 2 minutes on high heat, plus 1 minute off the heat with residual steam.
- The thin membrane around the adductors can cause a chewy texture, so be sure to slice it off with a knife before cooking.
- Seasoning the blanching water with a little salt helps the bok choy retain its vibrant color and adds a subtle base flavor, making it even more delicious.
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